You’re in for a treat! Say goodbye to the stress of meat drippings with our no-drippings Brown Gravy recipe.
From Eatatstreet, it uses a clever blend of broths, Worcestershire sauce, and secret ingredients.
We’ll guide you through a foolproof slurry method, ensuring a lump-free, silky finish every time.
You’ll revolutionize your dinner game by pouring velvety gravy over your favorite dishes.
Ready in just 10 minutes? Let’s get started!
Background: Brown Gravy Recipe
This homemade recipe is a treasure trove of rich flavors, transforming ordinary dishes into irresistible comfort food.
Start with beef broth, a cornerstone ingredient that lends a deep, savory flavor to your gravy.
Next, grab your onion and garlic powder; these humble pantry staples are key to infusing your gravy with a delicate, aromatic undertone. Worcestershire sauce adds a robust, tangy edge, creating a balance that keeps your taste buds craving more.
The pièce de résistance? A simple slurry of cornstarch and cold water. This secret weapon ensures your gravy achieves a thick, velvety texture without any lumps.
Finally, a touch of cold, unsalted butter stirred in at the end gives your gravy a silky, smooth finish.
Choosing Roux Vs. Slurry
When making this brown gravy, you’re faced with a choice between using a roux or a slurry, and here’s why it matters.
A roux, traditionally made with equal parts fat and flour, can bring a deep, nutty flavor to your gravy. However, it can be tricky to get the balance right, and there’s a risk of overpowering your gravy’s flavor.
On the other hand, a slurry, a simple mixture of cornstarch or flour and cold water.
It’s a foolproof method that ensures a lump-free, velvety gravy, making it a great choice for beginners or when you’re in a rush.
In your quest for the best brown gravy recipe, consider your desired consistency and flavor.
If you want a thicker, heartier gravy with a robust flavor, a roux might be your best bet.
But if you’re after a smooth, lighter gravy that lets the flavors of your ingredients shine through, a slurry is the way to go.
Steps to Make Brown Gravy
Now that you’re familiar with the benefits of using a slurry for your gravy, let’s dive into the step-by-step process of making this delicious brown gravy.
Start by combining chicken broth, beef broth, a beef bouillon cube, and a pinch each of onion and garlic powder in a medium saucepan.
Add a dash of Worcestershire sauce for a flavor boost. Bring the mixture to a boil over medium-high heat.
While your broth mixture is heating, prepare your slurry.
Mix equal parts cornstarch and cold water.
The cold water helps to prevent lumps, ensuring a silky, smooth gravy. Once your broth mixture is boiling, gradually whisk in your slurry. Make sure to whisk constantly for a smooth, lump-free consistency.
Next, reduce the heat and let your gravy simmer.
This is when it will start to thicken. Be patient, as it might take a few minutes. Once it’s reached your desired thickness, remove it from the heat.
Finally, for a chef-inspired finish, swirl in some cold, unsalted butter.
This technique, called Monter Au Beurre, will give your gravy a velvety smooth finish.
Enhancing Gravy Flavor
To give your brown gravy a more dynamic taste, there are several ingredients and techniques you can incorporate.
Don’t be afraid to experiment and add your personal touch to this classic recipe.
Firstly, consider the use of Worcestershire sauce.
This secret weapon enriches the gravy, lending it a subtle tanginess that beautifully complements its rich, savory base.
Soy sauce, with its unique umami taste, also works wonders.
It enhances the depth of your gravy, making it irresistibly flavorful.
For a richer color and additional flavor layer, there’s Kitchen Bouquet Browning and Seasoning Sauce.
Just a few drops of this condiment can turn your gravy into a sophisticated, gourmet delight.
For an earthy, aromatic twist, sautéed onions, shallots, or mushrooms make a perfect addition.
These veggies infuse the gravy with their distinct flavor profiles, enhancing its overall taste.
Lastly, don’t forget about herbs.
Fresh rosemary, sage, or thyme, added right at the end of cooking, imparts an exquisite fragrance that’s sure to tantalize your taste buds.
Incorporating Drippings in Gravy
Even though this recipe is designed to make a delicious gravy without the use of drippings, you can certainly enhance the flavor by adding them in.
If you’ve roasted chicken, turkey, or beef, don’t throw away those golden, flavorful bits at the bottom of your roasting pan. These drippings are a treasure trove of taste and can elevate your gravy to gourmet levels.
To incorporate drippings into your gravy, start by straining them to remove any solids.
Then, you can either replace some of the broth in the recipe with the drippings or add them in addition to the broth for a more robust flavor.
If you choose to replace broth, just make sure the total liquid volume remains the same.
Remember, the drippings are often quite salty, so you might want to hold back on the additional salt until after you’ve tasted the finished gravy.
If you find you don’t have enough drippings, or if they’re too strong, you can always dilute them with a little more broth.
With a bit of creativity, you can turn those leftover drippings into a gravy that’s truly something special!
Recipe for Easy Brown Gravy
Ready to whip up some quick and flavorful brown gravy? You’ll need a handful of simple ingredients:
- Butter: 4 tablespoons; melt as the base for your roux.
Alternative: Margarine or olive oil.
- Flour: 4 tablespoons; whisk into melted butter for thickness.
Alternative: cornstarch (use half the amount).
- Beef broth: 2 cups; the main liquid for the gravy.
Alternative: chicken or vegetable broth.
- Worcestershire sauce: 1 teaspoon; adds depth of flavor.
Alternative: soy sauce or liquid smoke.
- Onion powder: 1/2 teaspoon for a hint of onion flavor.
Alternative: finely minced fresh onion or garlic powder.
Let’s jump right into the preparation steps to create this delectable, lump-free gravy without any drippings!
You’ll need just five key ingredients to whip up this easy brown gravy: butter, flour, beef broth, Worcestershire sauce, and onion powder.
The butter and flour combine to create a smooth roux, which is the base of your gravy. It’s important to use unsalted butter, giving you full control over the saltiness of your gravy.
The beef broth gives the gravy its rich, meaty flavor.
Worcestershire sauce adds a touch of tanginess and depth, while the onion powder provides a hint of sweetness and aroma.
Remember, quality ingredients make all the difference.
Opt for organic beef broth and high-quality butter for the best results.
Lastly, don’t rush the cooking process.
Let the flavors meld together, and you’ll have a delicious, velvety gravy ready in no time.
Serving and Reheating Tips
When you’re ready to serve your brown gravy, pour it hot over your chosen dish, such as mashed potatoes or Salisbury steak.
The thick, savory sauce will transform a humble meal into a feast, elevating the flavors and textures of your food.
If you’re planning on making leftovers, pour the remaining gravy into a lidded container and pop it in the fridge.
It’ll keep well for up to five days.
Reheating your gravy is simple. Transfer it to a saucepan and warm over medium heat.
As it heats, the gravy will regain its smooth, velvety consistency.
If it’s too thick for your liking, loosen it up with a splash of broth or water.
Stir frequently to prevent the gravy from sticking to the pan and burning.
You can also reheat your gravy in the microwave.
Pour it into a microwave-safe dish, cover it, and heat on medium power, stirring every 30 seconds until hot.
Remember, the key to great reheated gravy is patience and gentle heat.
Rushing can cause it to separate or become grainy.
Serve it hot and enjoy the rich, deep flavors all over again.
Nutrition and Cooking Time
After enjoying your delicious meal and storing any leftover gravy, let’s shift our focus to the nutritional aspects and cooking time.
This gravy isn’t just a delight for your taste buds; it’s also quite a healthy option.
A single serving contains only about 45 calories, with a low fat content. It’s a good source of iron and contains no cholesterol.
Remember, however, that its health benefits can vary based on the type and amount of meat or sides you pair it with.
Now, let’s talk about the time you’ll spend in the kitchen.
The beauty of this brown gravy recipe lies in its simplicity.
It takes no longer than 15 minutes to prepare, making it a perfect choice for quick weeknight dinners. It requires minimal prep work and is very straightforward to cook, even for novice chefs.
If you’re planning ahead, you can whip up this gravy in advance. It reheats beautifully, which can save you precious time on busy days.
Just ensure it’s stored properly in the refrigerator to maintain its freshness and flavor.
Now, you’re ready to enjoy a delicious, nutritious gravy in no time at all.
Can You Substitute Butter with Margarine or Oil in the Easy Brown Gravy Recipe?
Yes, you can substitute butter with margarine or oil in the gravy recipe. However, they’ll alter the flavor slightly. Margarine adds a buttery taste, while oil gives it a neutral flavor profile.
Is there a vegan alternative to the Worcestershire sauce used in the recipe?
Yes, you can substitute Worcestershire sauce with a vegan alternative. Try tamari or soy sauce mixed with a bit of apple cider vinegar to mimic the tangy, savory flavors of traditional Worcestershire sauce.
How long can the brown gravy be stored in the refrigerator?
You can store it in the refrigerator for up to 5 days. Always be sure to use an airtight container to keep it fresh and prevent it from absorbing other flavors.
Are There Any Low-Sodium Options to Make the Brown Gravy Healthier?
Absolutely! You can make a healthier, low-sodium. Use low-sodium beef broth and skip the added salt. It’s flavorful, but better for those monitoring their sodium intake. Just adjust seasonings to taste.
Can this brown gravy recipe be frozen for future use?
Yes, you can freeze it for future use. Just pour it into a freezer-safe container, leaving some space for expansion. When you’re ready, thaw it overnight in the fridge, then reheat it gently.
Brown Gravy (No Drippings)
- 1/4 cup (or 4 Tablespoons) Butter
- 1/4 cup (or 4 Tablespoons) Flour
- 2 Cups Beef Broth
- Salt to taste
- 1-2 Tablespoons Worcestershire Sauce Optional, but it adds depth to the flavor
- 1/2 Tablespoons Onion Powder
- 1/2 Tablespoons Garlic Powder Optional
- Fresh Herbs like thyme or rosemary, optional, finely chopped
- Melt butter: In a saucepan over medium heat, melt the butter.
- Make the Roux: Gradually whisk in the all-purpose flour into the melted butter, ensuring it's fully incorporated. Continue to whisk for about 2–3 minutes, or until the mixture turns a light golden brown.
- Add the Broth: Slowly pour in the beef broth while continuously whisking. This is to prevent any lumps from forming.
- Season: Stir in the salt, black pepper, Worcestershire sauce (if using), onion powder, and garlic powder. Mix until all the ingredients are well combined.
- Simmer and Thicken: Let the gravy come to a simmer. Continue to simmer for about 5–7 minutes, or until it reaches your desired consistency. If you're using fresh herbs, add them in the last 2 minutes of simmering.
- Taste and Adjust: Once your gravy is at its desired thickness, give it a taste. Adjust the seasonings if necessary. If the gravy is too thick for your liking, you can add a splash of broth or water to thin it out.
- Serve: Remove from heat, pour into a gravy boat or dish, and serve immediately.